Thursday, July 29, 2010

Event: Finger Lakes Culinary Bounty dinner features local cuisine

Announcement from Finger Lakes Culinary Bounty:

Culinary enthusiasts shouldn’t miss this opportunity to savor the finest foods of the Finger Lakes at this locally sourced 5 course gourmet dinner paired with Finger Lakes wines on Thursday, August 5. Held in the pavilion outdoors on the stunningly beautiful grounds of Geneva on the Lake, the evening will begin at 6:30 with an hors d’oeuvres reception featuring the finest selection of Finger Lakes wines, artisan cheeses and fruits.

Throughout the evening enjoy music by Rebecca Colleen and the Chore Lads, and hear stories of the farmers, winemakers, specialty food producers, and chefs. A silent auction with the opportunity to bid on beautiful gift baskets and 'dinners for two' at the finest restaurants will conclude the evening and all guests will go home with a gift of handmade chocolates.

Tickets are $75 per person and may be purchased by contacting Geneva on the Lake at (315) 789-7190. Seating is limited so purchase early! Vegetarian options available, please request when purchasing tickets.

All proceeds from the event will benefit Finger Lakes Culinary Bounty as they strive to promote the Finger Lakes as a culinary destination and increase the economic viability of our region by connecting area farms, food producers, wineries and restaurants.

For further information contact Liz Karabinakis at (607) 272-2292 or


Hors d'oeuvres, Wine & Cocktail Reception: Sundried Tomato and Goat Cheese Bouchee
by Fiddlehead Concepts; Cheese, Fruit & Crackers
Finger Lakes Cheese Trail, Red Jacket Orchards, Crackerman of Etna; Wine
Cayuga, Canandaigua & Keuka Lake Wine Trails

Cocktails & Handmade Spirits
Felicia's Atomic Lounge, Finger Lakes Distilling

Salad : Freshwise Mixed Greens with Red Jacket Apples, Apricots and Lively Run Chevre, tossed with Lerman's Grape Pumpkin Spice Dressing 
by Chef Lerman

Entree: Mushroom and Red Meck Tartlette with Wilted Arugula and Fresh Herbs
by Chef Jonathan Vermillion
Entree: Honey Thyme and Butter Braised Rabbit with Root Vegetables and Polenta
by Chef Sam Izzo, Simply Red Bistro

Entree: Roasted Cornish Game Hen with French Beans, Potato Gratin and Bing Cherry Glaze
by Chef Orlando Rodriguez, Veraisons at Glenora

Dessert: Verjus Curd Mousse with Raspberry Coulis and Fresh Raspberries
by Chef Debra Whiting, Red Newt Cellars Bistro

Keuka Lake Coffee Roasters

Gift Box of Handmade Chocolates
 from Life's So Sweet Chocolates

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